preparation:First, of course, we need to roast the dry milk. Now you need to be very careful not to burn it. Put roasted powdered milk in a blender or food processor and blend 30 seconds or until powdered. Combine all ingredients except egg whites in a large mixing bowl and beat with an electric hand blender until smooth, thick and silky in appearance. Slowly fold in egg whites to other ingredients until combined. Pour the mixture to silicone cake mould(20sm diameter) and bake put to preheated oven 180C. Remove from oven when cooked and allow to cool. Whisk together the egg yolks, powdered sweetener, vanilla, cornflour and the vanilla in a medium bowl. In a sausepan gently heat the milk until warm. Remove from the heat and add the milk to the egg mixture. Tip it back into the sausepan and whick until boiling. Take off the heat and whick until the custard is thick enough. Then allow to cool. Cut a cake into two layers. Put one cake layer on the platter. Start spreading the cream. Place the other layer of the cake on top of the cream. Enjoy!

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